Step 1

1 Prepare rice according to package directions. Set aside 4 cups cooked rice for this recipe, and save the rest for another use. (One and a half cups uncooked rice will yield about 5 cups cooked.)

Step 2

2 In a large heavy-bottomed sautu00e9 pan, combine onion, bell pepper, 1/2 tablespoon chili powder, and 1/2 cup water. Place over high heat and bring mixture to a boil. Reduce heat to a simmer and cook until onions are tender and liquid has evaporated, 8u201310 minutes.

Step 3

3 Add tomatoes with juice, veggie crumbles, kidney beans with their liquid (or an additional 1/2 cup water if using home-cooked beans), tomato sauce, chopped pineapple, remaining 1 tablespoon chili powder, oregano, and salt. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until flavors marry, about 5 minutes. Remove from heat and fold in one-fourth of the cilantro and/or green onions just before serving, reserving 2 tablespoons for garnish.

Step 4

4 Serve chili warm over cooked rice with a dash of hot sauce or a pinch of red pepper flakes (if using) and 2 teaspoons cilantro and/or green onions per serving (if desired).